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Summer BBQ Sous Vide Style

Sunshine beckons for eating al fresco and outdoor meals are a breeze to prepare when using the SousVide Supreme. In my kitchen, the SousVide Supreme has taken over as Sous Chef, whizzing along cooking all proteins to proper temperatures, while I get to focus on more important things, like dreaming up what we are going to slather, drizzle and rub on the meat.

Many of my students’ main concern is: how exactly one can decipher when a piece of meat is done? I always explain the touch test, which can be a bit subjective. Of course, one can always use a thermometer, however this causes precious juices to escape and also seems to wreak havoc on presentation with all of those tiny holes. The SousVide Supreme takes all of the worry away with the press of a button. Set the appropriate temperature by using our guide.

When the sun starts shining, we dust off the grill and barbecue. A family favorite is my Chili Chocolate BBQ Sauce. We love it brushed on beef ribs, baby back ribs and chicken. It’s a versatile sauce and, depending on my mood, I mix in different citrus juices. For chicken I add a splash of fresh orange juice and for ribs, whether beef or pork, fresh lime juice is the key. Whichever you choose to cook in your SousVide Supreme make sure to garnish with plenty of your favorite fresh citrus.

Chili Chocolate Baby Back Ribs & ChickenMy family has different preferences for just how saucy we like our grilled meat. Therefore, I urge you to brush on this sauce however heavy or light-handed you prefer. If you like loads of sauce then by all means double the batch. If you end up with extra it keeps well in an airtight container in the refrigerator for a couple of weeks. Perfect for a Summer BBQ Sous Vide Style on a whim.

Preparation:

In a medium saucepan, heat the oil over medium heat and sauté the onions and garlic until translucent, approximately 10 minutes.

Meanwhile, de-stem & discard the seeds of the dried chilies. If you like a little more heat, then leave the seeds intact. Put the chilies in a heatproof bowl and pour enough hot water over the top to submerge, let soak for 15 minutes.

Drain the chili water from the chilies and transfer the softened chilies to a blender with ½ cup (120 ml) of the chili water. Process this mixture to a smooth paste.

Add the chili paste and all of the remaining ingredients–except for 1/8 cup (30 ml) of the lime juice and the lime zest–to the onion mixture. Bring the mixture to a simmer over medium-high heat, reduce to a low bubble and simmer for 20 to 30 minutes.

Let cool to room temperature, stir in the remaining lime juice and the zest; pour into an airtight container and store in the refrigerator until ready to use.

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The sous vide technique has been the secret of great chefs for decades, giving them the consistency and precision they need to meet their high standards. The award-winning SousVide Supreme was the first water oven introduced world-wide that was designed to bring the sous vide cooking technique into the home, making it easy and affordable for anyone to create gourmet quality meals. This amazing sous vide water oven features a unique patented self-contained design, ​and it is the most ​versatile and well-engineered sous vide appliance on the market. Customers around the world are enjoying the many benefits of sous vide cooking with SousVide Supreme, making it the most trusted brand in home sous vide with our renown customer service and quality product backed by our satisfaction guarantee.